Jul 24, 2025

Product

Valdobbiadene Prosecco Superiore Docg Brut santa Margherita

The base wine is placed in pressurized tanks for the prise de mousse and ferments for 18-20 days, with the aid of selected yeasts, at a controlled temperature of between 14 and16 °C. Once the desired pressure has been reached (approx. 6 bar) the wine is chilled to -4 °C to stop fermentation and encourage stabilization. The wine is then held at a controlled temperature of 8-10 C° for at least one month in contact with the lees deposited in the tank to enable natural maturation. When this phase is complete, the wine is filtered and undergoes isobaric bottling.